Description
These Grilled Portobello Tacos are a vibrant and flavorful vegetarian dish featuring marinated and grilled portobello mushrooms, crisp Napa cabbage slaw, and creamy avocado, all wrapped in warm corn tortillas. Perfect for a quick and satisfying meal with a fresh, tangy twist.
Ingredients
Scale
Marinade and Mushrooms
- 1/2 cup neutral oil, plus more for grill
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 3 teaspoons fresh lime juice, divided
- 2 teaspoons kosher salt, divided
- 4 large portobello mushrooms, cleaned, stemmed, gills removed, sliced 1/2″ thick
Slaw
- 2 cups thinly sliced Napa cabbage
- 1/4 cup thinly sliced red onion
- 2 tablespoons fresh cilantro, thinly sliced, plus more for serving
- Remaining 2 tablespoons fresh lime juice
- Remaining 1/2 teaspoon kosher salt
Assembly
- 1 avocado, thinly sliced
- 8 (5″ to 6″) corn tortillas, warmed
- Cotija cheese, for serving (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together 1/2 cup neutral oil, 2 teaspoons chili powder, 2 teaspoons garlic powder, 1 teaspoon ground cumin, 1 tablespoon fresh lime juice, and 1 1/2 teaspoons kosher salt until well combined to create the marinade.
- Marinate Mushrooms: Arrange the sliced portobello mushrooms in a single layer in a shallow glass baking dish. Pour the marinade over the mushrooms, gently turning them to ensure each slice is well coated. Set aside at room temperature for 30 minutes to allow flavors to infuse.
- Make the Slaw: While mushrooms marinate, combine 2 cups thinly sliced Napa cabbage, 1/4 cup thinly sliced red onion, 2 tablespoons thinly sliced fresh cilantro, remaining 2 tablespoons fresh lime juice, and the remaining 1/2 teaspoon kosher salt in a medium bowl. Toss well and set aside.
- Preheat Grill: Prepare a grill for medium-high heat, preheating for about 5 minutes. Alternatively, heat a grill pan over medium-high heat. Clean and oil the grates or pan to prevent sticking.
- Grill Mushrooms: Remove the mushrooms from the marinade, letting any excess drip off. Place them on the grill in a single layer and cook for 1 to 2 minutes on each side until they are deeply marked and tender.
- Assemble Tacos: Warm the corn tortillas. For each taco, place 2 slices of avocado and a handful of the prepared slaw in the center. Top with 3 to 4 grilled portobello slices. Garnish with additional cilantro and cotija cheese if desired. Serve immediately.
Notes
- Marinate mushrooms at room temperature but avoid exceeding 30 minutes to maintain texture.
- Use fresh lime juice for the best tangy flavor in both marinade and slaw.
- Warming tortillas before assembly improves pliability and texture.
- Cotija cheese is optional; for a vegan option, omit or use a plant-based cheese substitute.
- Ensure grill grates are well oiled to prevent mushrooms from sticking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Keywords: portobello tacos, grilled mushrooms, vegetarian tacos, Mexican tacos, healthy tacos, mushroom recipe, taco recipe, grilled vegetable tacos
